Chun Yuan Spring Introduction
Chinyuan Spring, established in 1949 when the Nationalist government relocated to Taiwan, brings the authentic flavors and meticulous culinary traditions of the Jiang family from Wuxi, inheriting the unique characteristics of Jiangsu and Zhejiang cuisine as well as Shanghai cuisine. "Chinyuan Spring" was named and inscribed by Mr. Wu Zhi-hui, a member of the Academia Sinica at that time. The ease felt in lyrical gatherings of literary figures is likened to the joy of sharing exquisite dishes during reunions. The restaurant is located on Taiwan Boulevard in the Central District of Taichung City and has never moved since its establishment over 70 years ago. It has transformed from a venue for politicians and business elites to a gathering place for heartfelt family meals, preserving the culinary memories of the past century and continuing to create unique and cherished memories for every family that dines here. Currently owned solely by Mr. Jiang Shaoyan, the eldest son of the third generation, the restaurant is also supported by the fourth generation's rising talents—Jiang Long and Guo Wenzhang, who are learning the operations and traditions. They adhere to the old dough base and insist on handmade silver thread rolls as well as various steamed dumplings and both sweet and savory buns produced daily. The signature dishes follow the traditional characteristics of “thick oil and red sauce” found in Jiangsu and Zhejiang cuisine, such as Ning-style eel paste, river shrimp, Wuxi pork ribs, and Ning-style eel paste, all of which are greatly loved by gourmets. It has become a must-visit restaurant in Taichung for many free travelers from Japan, South Korea, Hong Kong, and locally. From 2020 to 2024, it has been honored with the Bib Gourmand recommendation by the Michelin Guide for four consecutive years.
